Ingredients
Scale
- 1 3/4 cups all purpose flour
- 2 cups white sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup oil
- 2 large eggs
- 1 tsp vanilla
- 1 stick Nescafe (2g coffee)
- 1 cup hot water (very hot)
- For ganache: 8 oz dark chocolate, 8 oz heavy whipping cream, 1/2 tsp salt, 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, oil, eggs, vanilla, Nescafe, and hot water. Mix until smooth and combined.
- Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For ganache: Heat heavy cream until simmering. Pour over chopped dark chocolate, let sit 5 minutes, then stir in salt and vanilla until smooth. Cool until spreadable.
- Level cakes if needed, spread ganache between layers, over top and sides. Chill briefly if ganache is too soft.
Notes
Use very hot water to bloom the cocoa for maximum flavor and moisture. Coffee adds depth without coffee taste; substitute water if preferred. Let ganache cool to desired consistency for spreading or drizzling. Store cake in fridge but serve at room temp.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 40g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg